Member: Emanuela Ferrera
Basil and almond pesto
| 50 g fresh basil | |
| 50 g pecorino | |
| 2 cloves of garlic | |
| 100 ml oil | |
| 100 g tomato | |
| 100 g almonds | |
| Salt to taste |
Member: Emanuela Ferrera Basil and almond pesto
| 1. | Let us now move on to the preparation of the basil and almond pesto. |
| 2. | If you have the possibility, pick the basil early in the morning. The leaves should not be washed, but gently cleaned with a soft cloth, avoiding crumpling them, so as not to lose the aromas. Place the food processor jar with its blades in the fridge for about an hour. This will prevent the basil from overheating during processing, which would cause it to turn black. Place the cleaned basil leaves, almonds, cheese, garlic, tomato and salt in the food processor. |
| 3. | Begin processing, adding the olive oil in a thin stream. Run the food processor intermittently, again to avoid overheating the blades. After a few seconds, the pesto is ready. You can now dress a good plate of pasta or spread it on bread croutons. |
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